I realize that puree is usually baby food, but sweet potato puree makes me think that maybe those babies are on to something. I can eat spoonfuls of this stuff like pudding, and it can also be used to make real foods workout recovery bars, side dishes, and even the crust of a hearty cottage pie.
Making sweet potato puree is an absolute no-brainer. There are three steps requiring about two minutes of active time: roast, remove skins, puree. Once you have puree on hand, you can eat it plain (and don’t blame me if you can’t stop) or use it to make a variety of dishes from desserts to a rich main course. Read on for a super simple recipe and five ways to make even more sweet potato goodness!
How to Make Sweet Potato Puree
To make enough sweet potato puree for 2-4 people to eat plain, use two large sweet potatoes (about 1.5 pounds). Preheat the oven to 400 degrees Fahrenheit and pop those babies in on top of a piece of foil. You don’t need to wrap them up; the foil just catches any sweet potato sugar ooze so you don’t end up with a sticky oven. Roast for about 50 minutes or until potatoes have pulled away from the skins and are tender to the touch.
Let cool for 5-10 minutes, then remove skins and pop those babies right into your food processor (I love my 7-cup KitchenAid). Process for about 30 seconds on low or until they form a smooth puree. You can also mash them using a potato masher or even a wooden spoon, though the end result won’t be quite as smooth.
Now You Try: Sweet Potato Recipes
Having homemade puree on hand ensures that you don’t have to worry about BPA or additives in canned, store-bought versions. It also saves time so you can get these tasty dishes into your belly even faster. Get to it with these recipes starring sweet potato:
Sweet Potato Brownies: More cocoa- than chocolate-flavored, this paleo treat is a unique addition to your typical dessert recipes. Go wild using purple sweet potato for an all-natural, totally kooky twist: Purple Swirl Sweet Potato Brownies.
Sweet Potato Recovery Bar from Paleo Table: Let these sit in the fridge overnight to maximize sweetness. The chocolate topping might be “optional” but I’d say it’s highly recommended.
Shepherd’s Pie from PrimalPal: Use your pre-made puree to save time on this hearty paleo shepherd’s pie. I also use the Cottage Pie recipe in Well Fed by Melissa Joulwan and do half mashed cauliflower and half pureed sweet potato. Dreamy!
Sweet Potato Chai Muffins from PaleOMG: Grain-free, paleo breakfast on-the-go with a hint of your morning cuppa.
Loaded Sweet Potato Soup from Wellness Mama: Start at step 3, combining sweet potato puree with squash puree and other ingredients. Again, I don’t know why certain ingredients are optional. Definitely top your soup with bacon and chives.
Bonus with a twist: Paleo Pumpkin-Chocolate Swirl Brownies: These are by far the favorite among my friends! Use pumpkin puree instead of sweet potato and swirl it with a cocoa-infused batter. Yum!
Do you make sweet potato puree at home? What’s your favorite sweet potato dish?